I am fairly new to cake design, and I wanted to create a blog that would help other cake newbies like myself. I wanted to put all this valuable information that I had accumulated into one place, so others wouldn't have to go searching all over the net for it like I did. So, here it is. I hope this information helps you as much as it has me. Don't be afraid to e-mail me if you would like to share some of your wisdom with me as well. I look forward to it.

Notice my contact info to the right, if you want to contact me with any questions. I would also like to say that I do attempt to give credit where credit is due. I do not make any claims to cakes in my blog except the ones in my slideshow. If I show a cake I will try to post some type of identifer with it, however, if I don't know who posted the cake it is impossible for me to do that. I am only using the cake to illustrate a specific technique.

Saturday, May 21, 2011

Comment on the recipe of the month

I recently was requested to do a lemon cake with lemon filling. So, I thought I would try out a new recipe using the recipe of the month. I was not disappointed.

First, I used Duncan Hines Moist Deluxe Lemon Cake mix and sifted the dry mix with 1 cup of flour, 1 cup of sugar, and 1 large box of Jell-O lemon pudding mix.

Second, I mixed together in another bowl the water, oil, sour cream, egg, and lemon extract.

Third, I combined the two separate bowls, and I mix just until the liquid is absorbed in the dry ingredients. I scrape down the bowl, and I mix again just until the mix looks silky. Then I pour into my prepared cake pans (pans sprayed with non-stick spray and lined with wax paper or parchment paper). Bake at 325 degrees until a toothpick comes out with just a few crumbs on it.

I level using the tea towel method (see previous post) and cover the pan with aluminum foil after they have almost cooled completely in the pan. This will make the cake more moist (however, only do this if the cake will be used right away the extra moisture could make the cake go bad more quickly). Tort you cake and fill with lemon filling with a buttercream dam.

To make your lemon filling use the juice and zest from 3 large lemons, 1 cup of sugar, 4 eggs and 1/2 cup butter. Place zest and sugar in a food processor and process until combined. Add lemon juice and eggs and process until smooth. Slowly add the butter to the mixture, pulsing as you go. Place in the top of a double bowler and cook over simmering water until thickened (about 5 minutes). Let the mixture cool completely. To apply to cake, using thick buttercream, make a dam around the outside edge of the torted cake (about a 1/4 of an inch from the outside edge) place the filling inside the dam. Place top layer on cake. Apply your crumb-coat (some call this dirty icing which just means to apply a thin layer of icing all over the cake to prevent crumbs from getting into your final icing.

Once you have applied your crumb-coat and allowed it to crust, you can apply your final coat of icing. The thickness will depend on whether you are adding fondant or just using buttercream. If I am applying fondant, I use a thinner layer of buttercream to prevent it from squishing from under the fondant. I apply a slightly thicker layer if I am using only buttercream.

Once the buttercream has crusted, you can apply your rolled out fondant. Smooth the fondant according to the fondant smoothing techniques I have posted in this blog. I made the lemon fondant by making marshmallow fondant and adding LorAnn Oils to it. Melt a 10 ounce bag of marshmallows with a tablespoon of water in the microwave for about 2 minutes (stirring after about 1 minute...*note this is important as it keeps the gelatin in the marshmallows from coagulating on the bottom of the bowl). Remove from microwave and add your flavoring and coloring. Stir in powdered sugar until it forms a stiff playdoh-type fondant. Let rest overnight before using (Note: this is also important, because the fondant will completely absorb the sugar and is easier to work with). Decorate as desired.

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Recipe of the Month

Chocolate Modeling Clay

14 ounces Candy Melts or Chocolate Melts

1/3 Cup Corn Syrup

Melt Candy Melts following package directions. Add corn syrup and stir to blend. Turn out mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. CandyClay handles best if hardened overnight.

To Tint: CandyClay may be tinted using WiltonCandy or Icing Color. Knead in color until well blended.

To Use: CandyClay will be very hard at the start; knead a small portion at a time until workable. If CandyClay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out CandyClay, sprinkle work surface with cornstarch to prevent sticking; roll to approximately 1/8 in. thickness.

To Store: Prepared CandyClay will last for several weeks at room temperature in a well-sealed container.

HEY...Read all my other posts!

About Me

I graduated from River View High School in 1981. I got married in 1989 to my first true love. I had 2 beautiful daughters...Katelyn and Shelby. My husband had 3 children from a previous marriage...Shannon, Amanda, and Cory. We now have 8 wonderful grandchildren, but we think there will be more. I love them all.